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Sriracha Party:
One recipe for every sauce
One recipe for every sauce
Crispy Tofu Nuggets
Ingredients:
- approx. 400 g tofu
- 120 ml soy milk
- 200 g cornflakes
- 3 tbsp FLYING GOOSE Sriracha sauce (extra hot or original)
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp ground fennel
- 2 tbsp mayonnaise
Preparation:
- Carefully squeeze the tofu to remove excess moisture. Now cut into bite-sized cubes.
- Place the soy milk, Sriracha sauce, pepper, paprika and ground fennel in a saucepan and stir until well combined.
- Dip the tofu pieces into the sauce and make sure they are covered evenly.
- Then place the cornflakes in a separate bowl and dip the tofu pieces into the flakes one by one until they are coated on all sides.
- Arrange the tofu nuggets on a baking tray and drizzle with olive oil. Bake at 200ºC for 8-10 minutes.
- While the tofu nuggets are baking, add mayonnaise and the remaining Sriracha sauce to a bowl and mix well.
- Once the tofu nuggets are crispy, garnish with finely chopped coriander and serve with the dip and a slice of lemon.
Spicy Tuna Kimbap
Ingredients:
- 1 egg
- 1 carrot sliced finely
- A few spring onions
- Pre-cooked rice with sesame oil (cooled)
- A tin of tuna
- Mayonnaise
- Flying Goose Sriracha Kimchi
- Kimchi
- Sesame seeds (to garnish)
- Nori sheets
Preparation:
- Make an omelet, but just before you remove it from the pan, roll it over to make a delicious egg “swiss roll” and remove from the heat. Using the same pan, add your carrots with a little sesame oil and stir fry to soften.
- Slice your rolled omelet into ribbons and season your rice with a little sesame oil.
- Time for that deliciously spicy tuna mayo! Take your tuna and mix with a healthy amount of mayo and Flying Goose Kimchi Sriracha (to your taste).
- Now to assemble! Take a nori sheet and add a layer of rice, egg ribbons, carrots, tuna mayo, spring onions and kimchi.
- Carefully roll together and slice into portions.
- Garnish with some sesame seeds if you’re feeling fancy and enjoy!
Fried Chicken Tacos
Ingredients:
- 400 g Fried Chicken
- 1 tbsp vegetable oil
- 1 small onion
- 4 cloves garlic
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tbsp tomato puree
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- corn tortillas
- 1 large avocado
- 1 tbsp lime juice
- pinch of salt
- fresh coriander leaves
- Flying Goose Sriracha Mayo
Preparation:
- Fry the onions and garlic until soft. Add the smoked paprika, chili powder and ground cumin, stirring for about a minute.
- Add the tomato puree and stir well, then throw in the fried chicken along with the soy sauce and apple cider vinegar. Stir continuously until the fried chicken is coated, adding a splash of water if the mixture is too thick.
- Simmer for 10 minutes before removing from the heat.
- For a quick guacamole, mash the avocado with a fork before adding the lime juice.
- Time to assemble! Grab a few tortillas and pile them up with the tasty chicken filling. Top with guacamole, a sprinkle of coriander and a generous drizzle of Flying Goose Sriracha Mayo.
Veggie Pulled Pork Burger
Ingredients:
- 400 g jackfruit, rinsed and drained
- 75 ml Flying Goose Sriracha Spicy Mayo
- 75 ml tomato ketchup
- 4 tbsp soy sauce
- 1 tbsp ginger, grated
- 2 tsp garlic powder
- 4 tbsp apple cider vinegar
- 2 carrots, shredded
- 1/4 red cabbage, shredded
- 1/4 white cabbage, shredded
- 4 tbsp mayonnaise
- 1 tbsp wholegrain mustard
Preparation:
- Combine all the sauce ingredients in a bowl, then add to a small pan on a medium heat and stir. Once simmering, remove from the heat.
- Add the drained jackfruit to the pan and return to a low heat. Gently stir through the sauce until it coats the jackfruit.
- In a separate bowl, throw together a quick coleslaw with the shredded carrot, red cabbage, white cabbage, mayonnaise and mustard.
- Grab a burger bun and load it up with your BBQ jackfruit, leaving a little space for the coleslaw on top.
American Steak
Ingredients:
- 2x250 g of beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoon butter
- 3 garlic cloves
- 2 sprigs rosemary
- 2 sprigs thyme
- Flying Goose Sriracha Black Pepper
Preparation:
- Seasoning Steak with salt, pepper, and Sriracha Black Pepper.
- Have your skillet on medium-high heat and get your garlics and butter ready.
- Add oil and garlic to the pan, sauteed for half a minute before adding your steak in.
- Leave the steak for two minutes on one side before adding butter and flipping the steak over
- Baste the melted butter over the steak for the next two minutes.
- Check the moisture inside the steak after cooking it for around 4 minutes.
- Rest your steak on an aluminum foil for 5-8 minutes for additional heat circulation.
- Heat the dish up with Sriracha Black Pepper if the spicy isn’t enough
for extra spiciness: SRIRACHA GHOST CHILLI CHICKEN SANDWICH
Ingredients:
- 2 boneless chicken breasts
- 2 tbsp FLYING GOOSE Sriracha Ghost Chilli Sauce (adjust to taste)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 2 burger buns
- 2 slices of cheese (cheddar or pepper jack)
- 1/4 cup coleslaw (or lettuce)
- 2 tbsp mayo
- 1 tsp lemon juice
Preparation:
- Marinate the Chicken: Coat the chicken breasts with Sriracha Ghost Chili Sauce, salt, pepper, and garlic powder. Let it sit for 15 minutes.
- Cook the Chicken: Heat olive oil in a pan over medium heat. Cook the chicken for 4-5 minutes per side until fully cooked. Add cheese slices on top and let them melt.
- Prepare the Sauce: Mix mayo with lemon juice and a little extra Sriracha Ghost Chilli Sauce for an extra kick.
- Assemble the Sandwich: Toast the buns, spread the spicy mayo, add the chicken and top with coleslaw or lettuce.
- Serve & Enjoy! Get ready for a hell-level spicy, flavorful sandwich.
Product set carousel
Sriracha Party:
One recipe for every sauce
Crispy Tofu Nuggets
Ingredients:
- approx. 400 g tofu
- 120 ml soy milk
- 200 g cornflakes
- 3 tbsp FLYING GOOSE Sriracha sauce (extra hot or original)
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp ground fennel
- 2 tbsp mayonnaise
Preparation:
- Carefully squeeze the tofu to remove excess moisture. Now cut into bite-sized cubes.
- Place the soy milk, Sriracha sauce, pepper, paprika and ground fennel in a saucepan and stir until well combined.
- Dip the tofu pieces into the sauce and make sure they are covered evenly.
- Then place the cornflakes in a separate bowl and dip the tofu pieces into the flakes one by one until they are coated on all sides.
- Arrange the tofu nuggets on a baking tray and drizzle with olive oil. Bake at 200ºC for 8-10 minutes.
- While the tofu nuggets are baking, add mayonnaise and the remaining Sriracha sauce to a bowl and mix well.
- Once the tofu nuggets are crispy, garnish with finely chopped coriander and serve with the dip and a slice of lemon.
Spicy Tuna Kimbap
Ingredients:
- 1 egg
- 1 carrot sliced finely
- A few spring onions
- Pre-cooked rice with sesame oil (cooled)
- A tin of tuna
- Mayonnaise
- Flying Goose Sriracha Kimchi
- Kimchi
- Sesame seeds (to garnish)
- Nori sheets
Preparation:
- Make an omelet, but just before you remove it from the pan, roll it over to make a delicious egg “swiss roll” and remove from the heat. Using the same pan, add your carrots with a little sesame oil and stir fry to soften.
- Slice your rolled omelet into ribbons and season your rice with a little sesame oil.
- Time for that deliciously spicy tuna mayo! Take your tuna and mix with a healthy amount of mayo and Flying Goose Kimchi Sriracha (to your taste).
- Now to assemble! Take a nori sheet and add a layer of rice, egg ribbons, carrots, tuna mayo, spring onions and kimchi.
- Carefully roll together and slice into portions.
- Garnish with some sesame seeds if you’re feeling fancy and enjoy!
Fried Chicken Tacos
Ingredients:
- 400 g Fried Chicken
- 1 tbsp vegetable oil
- 1 small onion
- 4 cloves garlic
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tbsp tomato puree
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- corn tortillas
- 1 large avocado
- 1 tbsp lime juice
- pinch of salt
- fresh coriander leaves
- Flying Goose Sriracha Mayo
Preparation:
- Fry the onions and garlic until soft. Add the smoked paprika, chili powder and ground cumin, stirring for about a minute.
- Add the tomato puree and stir well, then throw in the fried chicken along with the soy sauce and apple cider vinegar. Stir continuously until the fried chicken is coated, adding a splash of water if the mixture is too thick.
- Simmer for 10 minutes before removing from the heat.
- For a quick guacamole, mash the avocado with a fork before adding the lime juice.
- Time to assemble! Grab a few tortillas and pile them up with the tasty chicken filling. Top with guacamole, a sprinkle of coriander and a generous drizzle of Flying Goose Sriracha Mayo.
Veggie Pulled Pork Burger
Ingredients:
- 400 g jackfruit, rinsed and drained
- 75 ml Flying Goose Sriracha Spicy Mayo
- 75 ml tomato ketchup
- 4 tbsp soy sauce
- 1 tbsp ginger, grated
- 2 tsp garlic powder
- 4 tbsp apple cider vinegar
- 2 carrots, shredded
- 1/4 red cabbage, shredded
- 1/4 white cabbage, shredded
- 4 tbsp mayonnaise
- 1 tbsp wholegrain mustard
Preparation:
- Combine all the sauce ingredients in a bowl, then add to a small pan on a medium heat and stir. Once simmering, remove from the heat.
- Add the drained jackfruit to the pan and return to a low heat. Gently stir through the sauce until it coats the jackfruit.
- In a separate bowl, throw together a quick coleslaw with the shredded carrot, red cabbage, white cabbage, mayonnaise and mustard.
- Grab a burger bun and load it up with your BBQ jackfruit, leaving a little space for the coleslaw on top.
American Steak
Ingredients:
- 2x250 g of beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoon butter
- 3 garlic cloves
- 2 sprigs rosemary
- 2 sprigs thyme
- Flying Goose Sriracha Black Pepper
Preparation:
- Seasoning Steak with salt, pepper, and Sriracha Black Pepper.
- Have your skillet on medium-high heat and get your garlics and butter ready.
- Add oil and garlic to the pan, sauteed for half a minute before adding your steak in.
- Leave the steak for two minutes on one side before adding butter and flipping the steak over
- Baste the melted butter over the steak for the next two minutes.
- Check the moisture inside the steak after cooking it for around 4 minutes.
- Rest your steak on an aluminum foil for 5-8 minutes for additional heat circulation.
- Heat the dish up with Sriracha Black Pepper if the spicy isn’t enough
for extra spiciness: SRIRACHA GHOST CHILLI CHICKEN SANDWICH
Ingredients:
- 2 boneless chicken breasts
- 2 tbsp FLYING GOOSE Sriracha Ghost Chilli Sauce (adjust to taste)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 2 burger buns
- 2 slices of cheese (cheddar or pepper jack)
- 1/4 cup coleslaw (or lettuce)
- 2 tbsp mayo
- 1 tsp lemon juice
Preparation:
- Marinate the Chicken: Coat the chicken breasts with Sriracha Ghost Chili Sauce, salt, pepper, and garlic powder. Let it sit for 15 minutes.
- Cook the Chicken: Heat olive oil in a pan over medium heat. Cook the chicken for 4-5 minutes per side until fully cooked. Add cheese slices on top and let them melt.
- Prepare the Sauce: Mix mayo with lemon juice and a little extra Sriracha Ghost Chilli Sauce for an extra kick.
- Assemble the Sandwich: Toast the buns, spread the spicy mayo, add the chicken and top with coleslaw or lettuce.
- Serve & Enjoy! Get ready for a hell-level spicy, flavorful sandwich.
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